Heart-Healthy Terong Bakar (Grilled Eggplant)

Savor the irresistible flavors of Heart-Healthy Terong Bakar (Grilled Eggplant), a vibrant twist on a traditional Indonesian dish that's both nutritious and satisfying. This recipe stars tender, smoky grilled eggplants enhanced with a zesty marinade of extra virgin olive oil, fresh lime juice, low-sodium soy sauce, and a hint of garlic. The addition of optional red chili and a touch of honey or maple syrup lends a perfect balance of heat and sweetness. Finished with a sprinkle of fresh cilantro and toasted sesame seeds, this plant-based delight is quick to prepare, taking just 15 minutes of prep time and 20 minutes to cook. Perfect as a flavorful side dish or a light main course, pair it with steamed whole grains or a crisp salad for a heart-healthy meal that’s high in antioxidants and low in sodium. Whether you're a fan of grilled vegetables or exploring global cuisine, this easy-to-follow recipe is sure to become a household favorite.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces eggplants (medium-sized, preferably Japanese or Italian variety)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lime juice (freshly squeezed)
• 1 tablespoon low-sodium soy sauce
• 2 pieces garlic cloves (finely minced)
• 1 piece red chili (finely chopped, seeds removed for less heat, optional)
• 1 teaspoon honey or maple syrup (optional for natural sweetness)
• 2 tablespoons cilantro (fresh, chopped)
• 1 teaspoon sesame seeds (toasted)
• 0.25 teaspoons salt (optional, adjust to taste)
• 0.25 teaspoons black pepper (freshly ground, to taste)

Directions

Step 1

Wash the eggplants thoroughly and pat them dry. Slice them lengthwise into halves.

Step 2

Lightly score the flesh of each eggplant half in a crosshatch pattern, making sure not to cut through the skin. This will help the flavors penetrate.

Step 3

In a small bowl, mix together extra virgin olive oil, lime juice, low-sodium soy sauce, minced garlic, chopped red chili (if using), and honey or maple syrup (if using). Whisk thoroughly to create the marinade.

Step 4

Brush the marinade generously over the cut sides of the eggplants. Let them sit for 10 minutes to absorb the flavors.

Step 5

Preheat an outdoor grill or stovetop grill pan over medium heat. Lightly oil the grates or pan to prevent sticking.

Step 6

Place the eggplants cut-side down on the grill. Cook for about 7-8 minutes, or until grill marks develop and the flesh softens.

Step 7

Flip the eggplants and cook the skin side for another 6-8 minutes, or until the eggplants are tender all the way through.

Step 8

Remove the eggplants from the grill and transfer them to a serving plate.

Step 9

Garnish with chopped cilantro and toasted sesame seeds. Optionally, sprinkle with a pinch of salt and freshly ground black pepper to taste.

Step 10

Serve warm as a main dish or a side dish, paired with steamed brown rice, quinoa, or a fresh green salad for a heart-healthy meal.

Nutrition Facts

Serving size	(713.2g)

Amount per serving	% Daily Value*
Calories	480.9

Total Fat 31.1g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1072.1mg	0%
Total Carbohydrate 52.8g	0%
Dietary Fiber 19.3g	0%
Total Sugars 27.7g
Protein 10.2g	0%

Vitamin D 0IU	0%
Calcium 115.1mg	0%
Iron 3.2mg	0%
Potassium 1531.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 7.7%

Carbs: 39.7%